2 With a sharp knife, butterfly breasts open to lay flat. Place each
breast between two sheets of waxed paper, and flatten with a mallet.
Spread the prepared stuffing to within 1/4 inch of the edge of each
breast. Sprinkle each one with chopped pecans and dried cranberries,
reserving some of the cranberries for garnish. Roll up tightly in a
jellyroll style, starting with the long end. Tuck in ends, and tie
in sections with string, about 4 sections around the middle and one
running the length of the roll to secure the ends.

3 Heat olive oil in a large cast iron skillet over medium-high heat.
Carefully brown rolls on all sides.

4 Place skillet in oven, uncovered. Bake in a preheated 350 degrees
F (175 degrees C) oven for 1 hour, or until the internal temperature
is at 170 degrees F (78 degrees C) when taken with a meat
thermometer. Do not let these get overly dry.

5 Allow rolls to set for 15 minutes before removing string, and
slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and
slice the other for presentation. Stuffing will be spiraled into
meat. Present on your prettiest platter on a bed of curly lettuce,
and garnish by sprinkling with the remaining 1/2 cup pecan halves
and the reserved dried cranberries.